Make Ahead

These meringue-like cookies have all our favorite granola ingredients. You can swap in equal amounts of other nuts and seeds, such as hazelnuts, peanuts, or sunflower seeds.

The orange zest and nutmeg say holiday, but you can switch up the spices as long as you keep the butter and salt.

The beauty of this mix is that it can be deployed lots of ways. Eat it out of hand as an upgrade to the usual cocktail nut or pretzel offering, or spoon it over plain yogurt as a savory topping. It can also be tossed into a bowl of salad greens or as a stir-in for a puréed soup.

Traditionally made with ube (Filipino sweet potato), this recipe will work with any purple or orange sweet potato or yam.

Korean rice cakes can be found frozen or vacuum-packed. They’re delicious in soups (of course) but also seared or lightly grilled.

Packed with flavor from curry powder and fresh ginger, this fragrant soup is wonderfully filling, but won’t weigh you down.

Yes, you can cook lentils and quinoa together. And now your life will become exponentially easier.

Don’t waste any of the paprika-tinted delicious juices remaining in the pan—sop them up with rice instead.

The crispy sugar-and-spice coating on these toasted challah bites takes this comfort-food snack to the next level.

This retro-style platter of pickled vegetables and crudités makes a refreshing addition to a decadent holiday dinner table.

With the help of a few pantry staples, you can get all the flavors of slow-simmered chili in just 30 minutes.

Want cookies you can make in less than an hour without having to run out to buy perishable ingredients—or even turn on your oven? These no-bake cookies rely on nut butter and white chocolate for their creamy, chewy texture, and a combination of oats, pistachio, and cranberries adds a nice, sweet crunch.

Toss cooked beans with red onion and a lemony cumin dressing; then pack them up separately from lettuce leaves to make quick lettuce wraps for lunch or dinner.

The key to the richest apple pie filling? Macerate apples in brown sugar, lemon, and spices, then reduce the juices with fresh cider to concentrate the flavors before baking.

Using chilled gravy is important. If the gravy isn’t solidified, the mayo will be runny.

With just a hint of sweetness, this bright, bracing uncooked relish is an antidote to all the saccharine jellylike cranberry sauces out there (unless you’re into that sort of thing).

Unpeeled potatoes absorb less moisture when boiled, and the ricer will catch the skins—great news for lazy cooks everywhere.

This twice-roasted method allows for the sweet potatoes to get super-creamy on the inside while their skins get a little crispy.

Like a greatest hits album, this recipe combines the essential elements and the most successful techniques from all of our most popular stuffing recipes.

Make this stock ahead of time and freeze it to get it out of the way. You’ll have stock on hand for weeks.